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Weight loss info

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Although highly controversial, it supposedly allows fat reduction but still allows you to eat many foods that are not normally available to dieters, eg beef and eggs.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic behind the famous atkins diet is that although our bodies use both fats and carbohydrates to transform into glucose, it is the carbohydrates that are burned first. If we injest less carbohydrates, our bodies will use up our fat and we will reduce weight. This is the bit that is divisive, not all experts concur and many think it can sometimes be unsafe.







Tea Scones
Tea Scones Category Fruit Recipes 
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Ingredients And Procedures

------------------------------BASIC TEA SCONES------------------------------ 1 c Flour;

1 ts Baking powder;

1/4 ts Salt

1 tb Sugar Replacement;

1/4 c Margarine; cold

1 Egg

1/4 c Evaporated milk;

-freeze the rest Stir one of the following Into the flour mixture for Tea Scones listed below --------------------------------DRIED APPLE-------------------------------- 8 Chopped apple halves;

Food Exchange 1 STRACH/BREAD 1/4 FRUIT CAL: 44

-------------------------------DRIED APRICOT------------------------------- 8 Chopped apricot halves;

Food Exchange 1 STARCH/BREAD 1 1/4 FRUIT CAL: 44

---------------------------------CRANBERRY--------------------------------- 1/4 c Cranberry; chopped

Food Exchange 1 STARCH/BREAD CAL: 34 -----------------------------------DATES----------------------------------- 8 Chopped dates;

Food Exchange 1 STARCH/BREAD 1/2 FRUIT CAL:54

-----------------------------------LEMON----------------------------------- 1 tb Lemon peel;

Food Exchange:1 STARCH/BREAD CAL: 34 -----------------------------------ORANGE----------------------------------- 1 1/2 tb Orange peel; grated

Food Exchange 1 STARCH/BREAD CAL: 34 -------------------------------DRIED PEACHES------------------------------- 8 Chopped peaches halves;

Food Exchange 1 FRUIT 1/2 STARCH/BREAD CAl: 44

----------------------------------RAISINS---------------------------------- 4 tb Raisins;

Food Exchange 1 STARCH/BREAD 1/4 FRUIT CAL: 44

Sift flour, baking powder, salt and sugar replacement. Cut in cold margarine as for pie crust. Beat egg and evaporated milk together thoroughly; into flour mixture. Knead gently on lightly floured board. Divide the dough in half; roll each half into a circles. Cut the into quarters. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 450f for 15 minutes or until done Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

 
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